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Chicken Lollipop | Drums of Heaven

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Chicken Lollipop | Drums of Heaven

Sweet, Sour, Spicy Chicken Wings

Super Delicious Lip Smacking Chicken Wings.

  • 35 mins
  • Serves 4
  • Medium




Chicken Marination

  • Dry kashmiri chilli (soaked)- 6nos
  • Water – ¼ cup
  • Chicken Wings – 12nos
  • Salt
  • Pepper  powder – ½ tsp
  • Ginger chopped – 1tbsp
  • Garlic chopped – 1tbsp
  • Soya sauce (light) – 2 tsbp
  • Cornstarch – 1tbsp
  • Flour (all purpose) – 2tbsp
  • Baking Soda – ½ tsp
  • Egg – 1no
  • Oil – for deep frying

For Sauce

  • Oil – 4tbsp
  • Dry Red chilli – 2np
  • Ginger  chopped – 1tbsp
  • Garlic chopped – 1tbsp
  • Onion chopped – ¼ cup
  • Chilli paste – 1tbsp
  • Tomato Ketchup – ½ cup
  • Soya sauce (light) – 2tsp
  • Sugar – ½ tsp
  • Salt – to taste
  • Water – ¾ cup(approx)
  • Corn flour – 1tbsp
  • Water – 3tbsp
  • Spring onions chopped – handful
  • Vinegar – 1tsp

Extra Shots-Chicken Lollypop salad

  • Honey – 2tbsp
  • Light Soya sauce – 1tbsp
  • Lemon juice – 1tbsp
  • Olive Oil – 1tbsp
  • Salt – to taste
  • Pepper – a pinch
  • Lettuce – handful
  • Tomato wedges – ¼ cup
  • Capsicum diced – ½ cup
  • Onion diced – ¼ cup
  • Spring onion – handful
  • Chicken lollypop – 3nos

Kunal’s tips & tricks while making Chicken Lollipop

  • Do not use red colour in the recipe as many colours are not healthy for us. Use Kashmiri chilli powder or paste.
  • Once fried you can cool and then deep freeze the lolly pops to use it within a month.
  • If you do not wish to use chicken you can replace it with soya chaap and follow the same recipe.
  • Storage – after frying the chicken, cool and then freeze them. Use with in 4weeks.
  • Shelf life – once ready use within 2 days.



Marinate the chicken wings with salt, pepper, chopped ginger, garlic, soya sauce, baking soda, chilli paste, beaten egg and keep aside for 20mins. If you do not have chilli paste you can use 1tbsp of kashmiri chilli powder mixed with 3 tbsp of water and add it to chicken.


Now add in cornflour and all purpose flour and mix it well. Heat oil in a kadai and deep fry them until crisp. Remove on an absorbent paper and keep aside. These can be served as is with a dip or can be tossed in a sauce.


For the sauce heat a pan and add oil. Break the chilli into smaller pieces and add to the hot oil. Add chopped ginger, garlic and onions. Add the chilli paste or mix ½ tbsp o Kashmiri chilli powder with 2 tbsp of water and add to the pan. Saute and add soya sauce, tomato ketchup, sugar, vinegar and stir it. Once it thickens add a ¼ cup of water or stock.


Bring to a boil and add the corn flour slurry (2tsp cornflour + 2tbsp water). Thicken it and now add the fried chicken wings. Add spring onions and toss them together. Toss till the chicken absorbs all of the sauce. Remove to a plate and serve hot.


Extra Shots-Chicken Lollypop salad

In a bowl whisk together honey, soya sauce, lemon juice, olive oil, salt and pepper to make the dressing for the salad.
Break the lettuce into smaller pieces and toss them with tomato, capsicum, onion, spring onions and ready chicken lollypop. Pour the dressing on top and toss again and serve.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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